Add potatoes and cold water (enough to cover potatoes) and 2 cups of White Wine.

Cover pot. Reduce heat to medium and cook for 15 minutes.

Add corn and cook for 10 minutes, or until potatoes are fork tender.

Add in rest of White Wine.

Add seafood in this order in 5 minute intervals: lobster first, then shrimps, then clams, mussels, and cockles, together. Total cook time: 20-30 minutes—remove mussels, clams, and cockles when shells start to open.

Remove shrimps when pink and opaque.

Remove lobster with thongs and remove rubber bands from claws and set on cutting board.

Carefully remove the rest of vegetables and put on large serving platter.

Using a strainer and a large bowl, pour the rest of the contents out.

Spoon broth over vegetables and seafood on serving platter.

Crack lobster claws and knuckles and place on top of platter, garnish with chopped parsley.